Delicious Poha (rice flakes), oats and beetroot cutlets are the perfect make-ahead solution to leisurely morning breakfast. Just mix, shape, chill, and pan cook these cutlets.
Poha is a traditional Indian breakfast made across North India.
Most Indian families start their morning with a light and healthy poha recipe. Each family has their style and way of making poha. At our place, poha is an absolute favourite too!
Besides its appearance and taste, poha is an excellent source of iron and carbohydrates.
It also contains essential vitamins and is an excellent source of antioxidants – making it a great addition to your daily diet.
I used here premium quality poha by royal
ratan in these cutlets. The amazing quality just enhanced the taste of the cutlets and made my innovation a success.
1 cup Thick Rice Flakes or Poha (beaten rice or flattened rice)
¾ cup Oats
1 large Potato (boiled)
1 medium onion (finely chopped)
1 small green chilli (finely chopped)
1/2 cup beetroot grated
1 teaspoon Cumin powder
½ teaspoon Chili powder (paprika)
1 teaspoon Chaat Masala
½ teaspoon Fennel Seeds (crushed)
1/4 cup Cilantro leaves (chopped)
– – Season to taste
1 teaspoon Lemon juice
1 tablespoon Cornstarch
2 tablespoons Oil to bind the dough
– – Oil to cook the cutlets
- Rinse Poha (rice flakes) under tap water until soft. Rub and squeeze all the water out. Set it aside.
- Repeat the same with oats. Transfer the oats to a colander. Sprinkle oats with water until they are soft. Do not rinse oats or it will become soggy. Fluff it with a fork. Oats should feel soft and dry not mushy. Set it aside.
- Combine potato, onion, grated beetroot cumin powder, chilli powder, chaat masala, fennel seeds, cilantro, salt, and lemon juice to a mixing bowl (except oil). Mix well.
- To this potato mixture add poha and oats. Mix to combine.
- The mixture will feel sticky at this point. Add cornstarch and mix again.
- After adding cornstarch, the mixture will come together like a non-sticky dough.
- it still feels sticky, you can add an extra teaspoon but not more than that, Grease your palm and make heart shape cutlets using a cookie cutter.
- Chill these cutlets for 30 minutes in the refrigerator.
- After the resting time, remove the dish from the refrigerator and cut into desired shapes.
- Grease a pan and spread the cutlets around.
- Cook from all the sides until evenly brown.
Serve hot with the dip or chutney of your choice.
- Don’t like the taste of raw onions – saute the onions in oil before adding them to the mixture.
- For a healthy twist, add more veggies to these cutlets. Some tested options are – red bell pepper, fresh spinach, shredded carrots, and finely chopped green beans.
- I have used thick Poha (rice flakes) here, but feel free to use the thin kind. For the thin poha, simply wet the poha under tap water for a few seconds and remove it. Squeeze out all the water and set it aside. Use as directed.